Also
add water and stir well into a nice watery batter without any lumps. Rava
dosa batter is thinner than the normal dosa batter.

Allow
the batter to rest for about 10 minutes.

Heat
a non-stick girdle/tava.

Now
sprinkle the batter with a spoon in round shape.

Fill
in more batter where there are gaps. Although allow the dosa to have a few
holes.

Turn
the heat to medium, if you want a nice crisp dosa. The slower it cooks,
the crispier it gets.

Sprinkle
about 1 teaspoon of oil or ghee or butter around the dosa and allow it to
cook for 2-3 minutes on medium heat. Once cooked turn it over and allow to
cook for another minute. At this stage the dosa will be thin and crisp.

It
doesn’t cook fast like normal dosa, it takes 3 to 4 minutes to get color
& crispy texture.

Peel
carrots and grate them using a fine grater. Squeeze grated carrots to
drain out the liquid inside it.

Take
a large bowl and add grated squeezed carrots to it. Add all the
ingredients ie. dhaniya powder, red chilli powder and ajwain.

Add
salt.

Add
wheat and amchur powder to it.

Mix grated
carrots properly with all the ingredients.

Mix
grated carrots, wheat flour and 2 table-spoons of ghee(optional) and knead
it well. Add little water at a time to get soft smooth dough. Please note
that as time passes, carrots loose there water and the dough can become
too soft or sticky to roll.

Divide
the dough into small balls.

Use
dry flour to dust your hand, rolling board and the rolling pin.

Now,
take small balls of dough and roll it into a small chapati.

On a
preheated tava, roast carrot paratha from both sides by turning it many
times and spreading butter or ghee to its surface.

Roast
it on medium heat till both the sides gets brown patches and the paratha
gets properly cooked from inside.

Take
it off from the tava and crispy hot carrot parathas are ready to serve.

You can have them
hot with green chutney, curd or pickle of your choice.

Add tomatoes
and cook on medium heat for three to four minutes, stirring continuously.

Add
salt, red chili powder, turmeric powder.

Add coriander
powder.

Add
capsicum

Add boiled
cauliflower and potatoes

Add pav
bhaji masala powder.

Add garam
masala powder.

Add one
and half cups of water. Bring it to a boil and simmer for ten minutes,
pressing with back of the spoon a few times, till all the vegetables are
completely mashed.

Cook
on medium heat for few minutes, stirring continuously.

Heat
half of the butter in a thick-bottomed pan or a tawa. Slice pav
horizontally into two and pan fry in butter for half a minute, pressing
two or three times or till pav is crisp and light brown. Garnish the bhaji
with chopped coriander leaves, remaining butter and serve hot with pav
accompanied with remaining chopped onion and lemon wedges.

For
the pavs:

Heat
butter in a thick-bottomed pan or tawa.

Slit
open the pavs from the middle.

Apply
butter on both the sides of pav & place them on a pre-heated frying
pan.

When
they get golden brown from both the sides take them off.

Garnish
the bhaji with chopped coriander leaves, butter and serve hot with pav
accompanied with chopped onion along with coriander leaves and lemon
wedges.